In large non reactive sauce pan over LOW heat, bring milk and salt to 190 degrees, stirring very frequently, to prevent sticking/scorching. When it begins to boil, the top will cover with foam. At this point, while still stirring, slowly add in lemon or lime or vinegar.Stir a minute or two, until liquid separates and curds form.Remove from heat and let coo 20-30 minutes, uncovered.Slowly pour mixture through fine sieve and allow to drain.Refrigerate 5 to 7 days, or freeze up to 6 months.Makes about 1.5 cups packed

Pesto: Add all ingredients except ricotta to blender and blend until smooth Serve as a dip with fresh breads or sauce over cooked pasta..For dip: mix equal parts Ricotta and Pesto, add lemon or lime juice to thin to your liking.Serve with breads, crackers, or chips.

For Pasta: Mix pesto sauce into homemade ricotta, use as a filling to stuff into pasta shells or layer into a lasagna.